Cabbage of Verona

Cauliflower is a
vegetable that has been known and appreciated since ancient times, since its therapeutic properties were already
known at that time. It is rathercheap and is often avoided because it
is accused of emitting, during boiling, an unpleasant smell that can be avoided
with a little vinegar.

More than 400 farms in Verona produce different
varieties of cauliflower.

The village of Castagnaro, being the largest producer at national level, has
started the practices to obtain the I.G.P.
mark.

Cauliflower islow in
calories because it is quite rich in fiber, potassium, zinc, vitamins of
group C and selenium, as well as excellent stimulator of the immune defenses of
our body.

Cauliflower should
be placed in cold, salted water and boiled with a little vinegar over low heat,
served with salt, pepper and hot melted
butter.

The cabbage is used as a raw or cooked side dish and for more elaborate and tasty dishes such as vegetable soups.